Make Oatmeal Raisin Cookies in the Air Fryer
These are "grandmother" style oatmeal raisin cookies: soft, squishy in the middle, crispy on the edges, and full of oats and big, sweet raisins. The cookies are addictive. That's actually okay, because, if you use your air fryer, you can make a small batch of cookies, stashing the remainder of the dough in the refrigerator for later. In other words, you can limit immediate temptation. Later, well...that's up to you. Nonetheless, as cookies go, these oatmeal raisin treats aren't too awfully bad for you. The saturated fat is limited, as is the amount of sugar in the recipe. No, the cookies aren't "health food." They are cookies, after all. But, in moderation, they're a treat you can enjoy without a lot of guilt. My husband, who isn't a big sweets fan, really loves these simple cookies.
Air Fryer Oatmeal Raisin Cookies -- Makes 12+
2 tablespoons of butter, melted
2 tablespoons of canola oil
1/4 cup of brown sugar
1/4 cup of sugar
2/3 cup of quick oats
1/3 cup of flour
1/4 teaspoon of baking powder
1/4 teaspoon of baking soda
1/4 teaspoon of salt
1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/2 cup of raisins (soak them first in hot water and then drain them well if they are
In a medium bowl (I use a quart Pyrex measure for ease) stir together the butter, oil, and sugars. Beat in the egg. Stir in the oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg until everything is well combined. Fold in the raisins. Cut pieces of parchment paper into squares that will fit your air fryer (6-7-inches). Using a 1 1/2 tablespoon scoop, place three mounds of dough, as far apart as possible, on each piece of parchment paper and flatten the mounds slightly with your dampened hand so that the mounds are about 1 - 1 1/2-inches high. Put one cookie-covered parchment square in the air fryer and set the temperature to 300 degrees. Bake the cookies for about 10 minutes or until golden and still just a little soft in the middle. Repeat the process with the remaining cookie-covered parchment squares. Alternatively, bake as many cookies as you think you'll eat (or should eat) and stash the remaining dough (wrapped well in plastic wrap) in the refrigerator for another day.